BABA NYONYA DELICACY
~ 7 course meal ~
APPETISER
Kerabu Timun (Spicy Cucumber Salad)
A vitalising appetiser, this tangy salad made with pickled cucumber, delicious homemade sambal belachan, spicy chilli and crunchy dried shrimp is the perfect start to a Peranakan feast.
Traditional Ngoh Hiang (Pork Meat Roll)
A meat roll made of minced pork, chopped water chestnuts, fresh prawns, juicy pork liver, crunchy spring onions, and spices rolled and fried in a soybean curd sheet. Best eaten with Sambal Belachan for an elevated taste, this bite-sized dish is a must-have for Peranakan food enthusiasts.
MAIN
Ayam Babi Buah Keluak (Pork & Chicken Indonesian Black Nut)
Known as the Truffle of the East, this heirloom recipe is one of the more time-consuming authentic Peranakan dishes. The Buah Keluak nuts are individually picked, soaked for a few days and cracked open to scoop out the flesh, and stewed with fresh chicken drumsticks and tender baby pork ribs before being sautéed with aromatic spices and tamarind to create a rich paste.
Pandan Steamed Rice
Jasmine rice steamed together with natural pandan extract, which adds extra flavour, fragrance and a tinge of green.
Nyonya Chap Chai (Braised Mix Vegetables)
A must-have delicious Nyonya dish of stewed mixed vegetables rich in textures and flavours, it is made with fresh sweet cabbage, fermented yellow soybeans, crunchy dried shrimp, black fungus, Chinese mushroom, dried lily buds, sweet & salty beancurd skin, glass noodles, tender pork belly, juicy prawns and rich prawn broth, and enhances the recipe’s natural saltiness.
SOUP
Itek Tim Kiam Chye (Salted Mustard Duck Soup)
A classic Peranakan salty and sour soup made with pork bone broth, fresh peppercorns, tender duck meat, pickled mustard, tomatoes, tamarind and a dash of brandy stewed overnight.
Or
Tu Thor Th’ng (Pepper Pig Maw & Ribs Soup)
A nutritious soup made with pig maw, pork ribs, white peppercorn and ginkgo nuts simmered over low heat for hours. The pig maw is skillfully deodorised using a special oil, salt and lemon before cooking. The peppery broth has tons of benefits that helps a weak digestive system, warms the stomach and helps in recovery during confinement.
DESSERT
Peach Gum Cheng Tng
A nourishing and refreshing sweet dessert rich in peach gum, red dates, dried longan, ginkgo nuts and wolfberries that can be served warm or cold. Peach gum is known for its natural collagen, promoting skin rejuvenation and body detoxification.
RE-HEATING INSTRUCTIONS:
| Ngoh Hiang: MICROWAVE/ AIR FRYER | Microwave on medium for 30 seconds. For crispy texture, use air-fryer at 160°c for 5 minutes. |
| Nonya Chap Chai: MICROWAVE/ STOVE | Microwave on medium for 1 minute 30 seconds. If using stove, then boil for 1 min |
| Ayam Babi Buah Keluak/ Itek Tim Kiam Chye/ Tu Thor Th’ng : MICROWAVE | Microwave on medium for 2 minutes. |
| Kerabu Timun | No need to warm. Add crispy dried shrimp as topping before serving. |
| Peach Gum Cheng Tng: MICROWAVE | Served hot or cold. For cold, add ice (lessens sweetness). For hot, microwave on medium for 1 minute. |
